The Unintentional Vegan Muffin

7 Feb

After ending up with 3 very ripe bananas and a big box of fresh blueberries I was set to do some baking.  I was in the mood to make muffins, but wanted to make them a bit healthier.  My goal was to have more protein in my muffin, only whole grains and fresh yummy fruit.  Plus they still needed to taste superb… possible??  Yes, oh yes.

These Blueberry Banana Tofu Muffins were good… like really good.  I had to hold myself back from eating more than two one. 😉


1 package silken tofu
1/4 cup maple syrup
1/8 cup agave nectar
2 tbsp canola oil
2 tsp vanilla
1 large very ripe banana
1 cup whole wheat flour
1 cup old fashioned oats
1/4 cup wheat germ
1/4 tsp sea salt
1 tsp  baking powder
1 tsp baking soda
1 cup fresh blueberries
1/4 cup + 2 tbsp slivered almonds

Pre-heat your oven to 350 degrees.  In your food processor or blender add the tofu, maple syrup, agave, oil, vanilla and banana.  Puree until smooth.

In a large bowl combine the flour, oats,wheat germ, sea salt, baking powder, baking soda and 2 TBSP slivered almonds.  Add the tofu mixture and mix until combined (it will be pretty thick).  Gently stir in the blueberries.

Line a muffin pan with 12 muffin cups, or coat with olive oil spray (I found this worked better).  Using an ice cream scoop fill all 12 cups.  Top each muffin with the remaining slivered almonds.  Bake for 20 minutes, or until a toothpick comes out clean.

Wait 3 minutes then devour!

I was curious about the nutritional stats so via I came up with this per muffin:

Calories: 164
Fat (Sat): 5.7 (0.6)
Carbs: 24.3
Fiber: 2.2
Sugar: 9.9
Protein: 5.4

CalorieCount gave them a B-… pretty good for a muffin.  I’d like to get the protein a bit higher but for now these delicious muffins will do.

Oh yea, about the unintentional vegan part… forgot to add an egg.  They still turned out perfect without it!


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7 Responses to “The Unintentional Vegan Muffin”

  1. jodie February 7, 2010 at 10:02 am #

    I will have to try these. I too love muffins.

  2. marla (Family Fresh Cooking) February 7, 2010 at 9:06 pm #

    These muffins sound great. I have been thinking that I need to make some healthy, tasty muffins around here for my kids. This is a perfect recipe to refer back to! So many goodies inside ’em.

  3. Andrea@WellnessNotes February 7, 2010 at 9:21 pm #

    Great muffins! Love the unintentional part… 😉

    Have a great week, Heather!

  4. Megan (The Runner's Kitchen) February 8, 2010 at 10:40 am #

    I like the slivered almond topping – makes the muffins look fancy!

  5. Naomi(onefitfoodie) February 8, 2010 at 10:53 am #

    looks so awesome!!!

  6. Erica February 8, 2010 at 11:15 am #

    Awesome! Great great recipe and looks delicious. Quick thought- you could increase the protein a bit and add the “egg” back in by using flax and water? Hope your week is off to a good start


  1. Weekend in the Kitchen « Get Healthy With Heather - February 8, 2010

    […] Banana Blueberry Tofu Muffins […]

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